Super Easy Fluffy Protein Pancakes In 10 Minutes

People generally complain that they can’t make the fluffy pancakes. I am going to change that concept forever today by making the fluffiest pancakes.

Pancakes are super delicious and the recipe is very simple.

This recipe is inspired by the 1658 cookbook. “The Complete Cook.  It is having different Italian, Spanish, or French recipes. But, I followed only the pancake recipe from this book.

If you want perfectly soft, fluffy protein pancakes, you need to follow the methods I mentioned here. You need to pay attention to a few things like the ingredients, mixing methods, and cooking time etc.

In case, if you did not do that, you cannot expect a good result.

Here I will tell you the secret and tricks of making fluffy Protein Pancakes.

So just stick with me!

History Of Pancakes

We need to go back to the streets of ancient Rome for At that time, you could find another sweet or called Alita delce which was basically none other than a pancake made with milk, egg and flour. Today also you can get this sweet in Rome but now they mix some spices in it and served with some honey perhaps to our modern age maple syrup.

In ancient Greece, people mixed simple flour and water called Tiganites. It was first published in a form of documentation or book(De alimentorum facultatibus) in the 3^rd century by a Greek physician Galen. It was a dietary guideline for healthy living. So from there, we can consider pancakes as a healthy food.

Difference Between Pancakes And Crepes

Pancakes and crepes both are made with flour-based batters enriched with milk and eggs that is poured onto a pan or a skillet and cooked until it is ready to flip.

American or Roman pancakes are thick and fluffy in nature, while French crepes are delicate and wafer-thin in nature.

Please visit my article where I did mention the history of crepes in detail.

What is a Pancake?

Pancakes are mainly starch mixed with some kind of liquid to make a batter( not a dough mixture) that is cooked in a pan very delicately, but not deep-fried.

As a starch, flour is used and liquid milk and eggs are used in pancakes.

Why Are Pancakes Global Phenomenal?

• The main ingredients used in making a pancake-like flour, milk and eggs are very easy to access.
• The processing and cooking time is very less.
• The cooking process is super simple and easy to execute.
• We have been making them from ancient times in different countries.

Pancake Versions Around The World

Pancakes spread up in almost every culture around the world but of course, with some different names.

In Japan, they have a spicy, salty and tasty pancake called Okonomiyaki which is also made with eggs, flour, cabbage and sometimes pork or octopus.

In Rome, Pancakes are known as  Alita delce.

In Africa, people have something called Injeras which are basically huge giant pancakes. These are very thin in texture and made of teff flour. You might be shocked to know that these pancakes are used not only for eating but as the actual plate itself and often the utensil.

So I will suggest if you have an Ethiopian restaurant near you, please go and have a meal there. They will serve you this Injera in the same way as I mentioned. It will be a new experience for you.

In Nepal, you will get pancakes called Chatanmari which is made of rice.

In South India, you will find one form of pancake called Dosa which is made with fermented batter.

In East India, people eat this dessert or sweet item in the wintertime especially. It is called Patishapta. They used coconut, sweet thickened milk and dates as stuffing in the pancakes.

In Russia, pancakes are known as Blini.

In Medieval Europe, the British made pancakes to celebrate their Shrove Tuesday. Shrove Tuesday was the day to get all your gluttony and sinning before 40 days of repentance and abstinence during Lent. Pancakes were their food of choice as they were a great way to use up all the eggs, cream and butter that they could not eat during Lent. This day is also known as Pancake Day or Mardi Gras or Fat Tuesday.

In Korea, savoury, spicy pancakes are served and it is called Kimchijeon.

Read Next: Delicious Homemade Mango Crepe Cake Recipe

Tips For Making Fluffy Protein Pancakes

• Use the ingredients as mentioned.
• Don’t overmix the batter.
• Let the batter rest aside for 15-20 minutes for getting the best result.
• Separate the egg yolk and egg white.
• Use the egg yolk in the batter.
• This is the important step for getting fluffy protein pancakes. Don’t use the egg white in the batter and beat the egg whiteand lemon juice separately with the help of a hand blender or electric beater until stiff peaks form and a foamy texture will come.
• Don’t overfry the pancakes
• Heat the nonstick pan over low-medium heat with cooking oil so that, the pancakes will not stick to the pan.
• If you observe that your pancakes browning too fast in the pan while cooking, immediately lower the flame. It will give you soft, fluffy protein pancakes.

Mostly Asked Questions

Final Words

Pancakes have been eaten all over the world for thousands of years. It is usually eaten up at the breakfast time.

I hope most of you have available ingredients in your pantry. So, you won’t need to go out of your homes.

Isn’t it looks delicious?

Yes! They are super yum and super soft!

The secret of making fluffy pancakes is the egg white foam. And of course; don’t spread this information. So, try these super fluffy protein pancakes at your home.

Happy baking readers!